Pumpkin casserole with minced meat and pasta

The whole family will love this hearty pumpkin casserole with minced meat, thick tomato sauce, pasta and golden cheese crust.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 30 minutes

Ingredients

• Olive oil 2 tsp spoons + for lubrication
• Pumpkin 250 g
• Carrots 1 piece
• Hard cheese 50 g
• Garlic 1 clove
• Pasta 200 g
• Salt to taste
• Ground beef 300 g
• Tomatoes in their own juice 390 g
• Ground black pepper to taste

Cooking method

• Preheat oven to 220 ° C. Brush a deep baking dish with olive oil.

• Cut the pumpkin into thin slices. Grate the carrots and cheese on a coarse grater. Chop the garlic.

• Boil the pasta in salted boiling water until almost completely cooked and discard in a colander. Save 2-3 tablespoons of water from cooking.

  The pasta should remain slightly firm in the center.

• Boil the pumpkin in boiling water for 5-7 minutes until tender and discard in a colander.

• Heat oil in a skillet. Fry the minced meat, stirring constantly, for 3-4 minutes over high heat until golden brown.

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• Add carrots and garlic to the minced meat, stir and cook for another 2 minutes. Pour the tomatoes and pasta water into the skillet.

• Bring the sauce to a boil, add salt and pepper to taste, stir. Remove skillet from heat.

• Mix the pasta with the sauce and place in a mold, top with the pumpkin slices.

• Sprinkle everything with cheese and bake for 10-15 minutes until golden brown.

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